Delicious plate of drunken noodles with vegetables and shrimp

Drunken Noodles

ByCasey Monroe

Why Make This Recipe

Drunken Noodles, also known as Pad Kee Mao, is a popular Thai dish that combines spicy, savory flavors with a delightful mix of fresh vegetables and rice noodles. It’s a fantastic meal to whip up when you want something quick, delicious, and satisfying. This recipe is perfect for busy weeknights, and it’s easy to customize, allowing you to add your favorite proteins and veggies.

How to Make Drunken Noodles

Ingredients

  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
  • 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
  • ½ tbsp fish sauce (recommended, but can be left out completely)
  • 1 tbsp brown sugar
  • 2 tbsp water
  • 200 g (7 oz) dried wide rice noodles
  • 1 tbsp sesame oil
  • 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced (5 mm/¼ inch thick)
  • 1 brown onion, sliced
  • 1 tbsp freshly grated garlic
  • 1 carrot, julienned
  • 1 bunch bok choy, shredded (1.5 cm/½ inch slices)
  • 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons
  • 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can also be substituted with regular basil)
  • Chilli oil vinegar (see note 1), or plain rice wine vinegar
  • Crushed roasted peanuts (optional)

Directions

  1. In a small bowl, mix together all the ingredients for the stir-fry sauce.
  2. Cook the rice noodles according to the package instructions, but make sure they are just pliable. Usually, this means boiling them for about 6–8 minutes, but check at 3 minutes to see if they are ready. If they are, rinse with cold water and drain.
  3. Heat sesame oil in a large, deep frying pan over high heat. Add the chicken and cook, stirring until it begins to change color.
  4. Add the onion and garlic. Cook and stir for about 30 seconds until fragrant.
  5. Add the carrot, bok choy, spring onion, partially cooked rice noodles, and the stir-fry sauce. Toss everything together using tongs until well combined. Simmer for 2–3 minutes until the veggies have softened slightly and the noodles are well coated in the sauce.
  6. Remove from heat and stir in the Thai basil leaves.
  7. Divide the stir-fry into serving bowls. Top with chilli oil vinegar or rice wine vinegar and crushed roasted peanuts if desired.

How to Serve Drunken Noodles

Drunken Noodles are best served hot straight from the pan. Place the stir-fry into individual bowls and garnish with extra Thai basil or crushed peanuts if you like a little crunch. This dish is fantastic on its own or served with a side of crispy spring rolls.

How to Store Drunken Noodles

If you have leftovers, let them cool completely before placing them in an airtight container. You can store them in the fridge for up to 3 days. When ready to eat, reheat in a pan over medium heat, adding a splash of water to help steam and rehydrate the noodles.

Tips to Make Drunken Noodles

  • Be careful not to overcook the rice noodles; they should be firm as they will continue to cook in the pan.
  • Customize the vegetables according to what you have on hand or what you particularly enjoy. Bell peppers, snap peas, or zucchini work great.
  • Adjust the level of spice by adding fresh chilies or chilli oil based on your preference.

Variation

You can easily alter this recipe by replacing chicken with shrimp, beef, or tofu for a vegetarian option. Simply adjust cooking times as needed for different proteins.

FAQs

1. Can I make Drunken Noodles vegetarian?
Yes, you can substitute chicken with tofu and omit fish sauce to make the dish vegetarian.

2. What if I can’t find wide rice noodles?
You can use any type of rice noodles, but adjust the cooking time as needed since thinner noodles may cook faster.

3. How spicy is Drunken Noodles typically?
The spice level can vary based on how much chili oil or fresh chilies you use. Feel free to adjust based on your personal taste!